Science Letters

Response of Certain Poly Phenolic Compounds to Sonication in Fresh Pear Juice

Muhammad Saeeduddin 1, Muhammad Abid 1,2, Yu-hua Yan1, Saqib Jabbar 3, Tao Wu1, Asad Riaz1, Malik Muhammad Hashim1,4, Bing Hu1, Wei Wang1, Xiaoxiong Zeng1*

1 College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, China

2 Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan

3 Food Science product and Development Institute, National Agricultural Research Center, Islamabad 44000, Pakistan

4 Department of Food Science and Technology, Gomal University, Dera Ismail Khan, Pakistan

Abstract

The use of non-thermal technologies in fruit and vegetable juice processing is an emerging trend in the food industry. Considering this, the current study was designed to assess the influence of sonication on selected polyphenolic compounds; cholrogenic acid, caechin, caffeic acid, apicatechin and phlodridzin of pear juice. The sonication of fresh pear juice was carried out at amplitude of 70% (500 W) with a constant frequency of 25 kHz for 0, 15, 30, 45 and 60 min at 25�C. The results showed a significant increase in all the studied phenolic compounds compared to fresh untreated control pear juice samples. Sonication for 60 min revealed better results than the rest of the treatments. It may be inferred that ultrasound processing or sonication may successfully be employed as a quality enhancement tool at industrial scale for producing safe and quality pear juice.

Keywords Pear juice, phenolic compounds, ultrasound, quality.

Received March 12, 2016 Accepted June 15, 2016 Abstract Published July 10, 2016 Manuscript Published August 15, 2016

*Corresponding author Xiaoxiong Zeng E-mail zengxx@njau.edu.cn Fax +86-25-84396791